Veggieble Frittata
Brighten up your breakfast or brunch table with this vibrant and nutrient-packed Veggieble Frittata! This oven-baked frittata is brimming with wholesome ingredients like fresh red bell pepper, zucchini, spinach, and red onion, bound together by a creamy mixture of eggs and milk. A golden layer of melted cheddar or tangy feta cheese adds a satisfying touch, while a sprinkle of parsley brings a burst of freshness. It's cooked to perfection in a single oven-safe skillet, giving you a fuss-free dish that’s ready in just 35 minutes. Whether you're looking for a protein-rich start to your day or a colorful vegetarian entrée, this frittata is as versatile as it is delicious. Perfect for meal prep, it's a savory, cheesy delight that can be enjoyed warm or at room temperature!
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Recipe Information
Ingredients
- 8 eggs
- 0.25 cups milk
- 2 tablespoons olive oil
- 1 red bell pepper
- 1 zucchini
- 1 red onion
- 2 cups spinach
- 2 garlic cloves
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups cheese (shredded, such as cheddar or feta)
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
Dice the red bell pepper, zucchini, and red onion into small, uniform pieces. Mince the garlic cloves.
Heat a large, oven-safe skillet (preferably cast iron) over medium heat. Add the olive oil and allow to warm for a minute.
Add the red onion to the skillet and sauté for 2-3 minutes until slightly softened.
Stir in the red bell pepper and zucchini, cooking for another 3-4 minutes until the vegetables start to soften.
Add the garlic and spinach to the skillet, cooking for another 1-2 minutes until the spinach wilts. Remove from heat.
Pour the egg mixture over the sautéed vegetables in the skillet. Gently stir to distribute the vegetables evenly.
Sprinkle the shredded cheese over the top.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and slightly golden on top.
Carefully remove the skillet from the oven (it will be very hot!). Allow the frittata to cool for 5 minutes before slicing.
Garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
1265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1554 mg | 518% | |
| Sodium | 3816 mg | 166% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 27.4 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 820 mg | 63% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1868 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
